Step 1

Whisk sugar, cornstarch, and salt in medium saucepan until no lumps of cornstarch remain. Whisk in water. Stir in strawberries until evenly coated with sugar mixture.

Step 2

Cook over medium heat, stirring occasionally, until bubbles begin to form around edge of saucepan and mixture thickens, about 5 minutes.

Step 3

Immediately transfer compote to bowl. Stir in vinegar. (Mixture will be very thick but will thin as strawberries sit and continue to release their juice.) Let cool completely, about 30 minutes. Serve. (Compote can be refrigerated for up to 3 days.)